Skillet Cinnamon Roll

Preheat oven to 350 degrees F and butter an ovenproof skillet. On a floured work surface, roll out refrigerated biscuits until they're thin and in the shape of a rectangle. Slice into three pieces, then use your hands to stretch and roll each piece so it's a 2- to 3"-long strip. Melt butter in a shallow bowl; in another shallow bowl, combine brown sugar and cinnamon. Starting with one strip, dip in butter, letting excess drip off, then dip in cinnamon-sugar. Starting in the center of the skillet, tightly coil the strip. Repeat with remaining biscuit strips, continuing to wrap them around the previous strip, until the skillet is nearly full. (The dough will expand puff up in the oven.) Bake until puffy and golden, 20 minutes. Let cool before icing. When cool, make icing: In a small bowl, combine 1/2 cup powdered sugar and 2 tsp. milk. Stir, adding more milk if you desire a thinner consistency. Use a spoon to drizzle icing over cinnamon roll—then dig in.